Chili Sauce for Hainanese Chicken Rice 【海南鸡饭辣椒酱】

This is the chili sauce I made to go with my Hainanese Chicken Rice and Vegetarian Duck Rice.

海南鸡饭要好吃，配的辣椒酱也一定要好吃。这款辣椒酱是做海南鸡饭的时候做的，很好吃。后来和素烤鸭饭一起吃也超级好吃哦！

Adzuki Bean White Fungus Sweet Soup 【紅豆銀耳湯】

I grow up eating red bean (Adzuki) soup as dessert/snack a lot. There are many ways to prepare this sweet soup, adding palm sugar, pandan/screwpine leaves, black glutinous rice are some of the variances.

But making this sweet soup with white fungus (銀耳）is something new to me, mom and I had this sweet soup made this way the first time sometimes ago at the Dharma Drum's Temple, it was part of the vegetarian feast they had over the Buddha's birthday celebration. 

We liked it instantly and thought the combination make a lot of sense, Adzuki bean being high in fiber and iron but slightly heat-y is well compensated with the cooling effect of white fungus, not only that, adding the white fungus make the soup that much more smoother and creamy!

我從小就喜歡喝紅豆甜湯，是家裡經常做的一款糖水。東南亞人還喜歡加入各種不同的帶有東南亞風味的材料如椰糖，香蘭葉和黑糯米來做這款糖水。

今年佛誕節的時候我和媽媽到法鼓山去浴佛順便在佛堂午飯，當天的糖水就是這款紅豆銀耳湯，味道非常好，入口潤滑，帶著濃濃的紅豆香，很好吃。

紅豆有很高的鐵質，維他命B和膳食纖維，而銀耳具有滋阴润肺、益气和血之功效， 實在是配搭相當合理而且好吃的糖水呢！

Fish Tikka 【印式碳烤鱼块】

As I mentioned in my previous post , N brought back a big piece of salmon last weekend and I turned the thinner part of the salmon into Teriyaki Salmon Bento for A. 

The thicker part were marinated with yogurt and spices overnight and made into this yummy fish tikka.  

We turned the TV on and watch a good movie while enjoying the tikkas with beer and ice tea in the evening. 

上一个帖子说过俊爸给带回一大块的三文鱼，一小半我给俊宝做了照烧三文鱼，肉很厚的部分给切成麻将大块状，加上优格和香料腌上几个小时，另外还做了些烤鸡块，晚餐就边看电影边吃烤鱼和烤鸡。

Toddler Meal -- Teriyaki Salmon Bento

I made Fish Tikka as afternoon snack yesterday over movie, the thicker cuts of the huge salmon fillet N bought were all made into Fish tikka and I turn the thinner cuts into this yummy salmon Teriyaki Bento for A, he had this for dinner and enjoyed it very much.

Bharawan/Bhagarey Baigan (Stuffed Eggplant)

This is probably the best Eggplant dish I have ever tried, I like the taste and texture, every bit of it, and if you have never tasted this before, I said you should... really!

Penang (Assam) Laksa (With Fresh Sardines) 【槟城/亚参叻沙】

The first time I had this Penang laksa was when I was around 10, my grandparents brought us to Penang for a road trip. We visited the famous Kek Lok Si (极乐寺）and enjoyed this famous Penang laksa down hill before climbing up to the temple.

I have to be honest that my first encounter was pretty rough as I didn't quiet comprehend the spicy sourish soup base. As I grow older and Penang laksa started expanding their territories down south, I grow into liking this spicy fish soup noodle more. 

I loved the fact that it brought together so many fresh ingredients and gives such a rich experience to the taste buds.

我十岁的时候第一次跟着外公外婆到马来西亚北部的槟城游玩，当地一个很有名的景点是在山上的极乐寺（Kek Lok Si），山脚下有很多的小摊子摆卖手工艺品和小吃。其中一个摆在店铺旁边的小摊子每每只要一开档，前面就会排着长长的队伍，卖的就是这款槟城亚参叻沙。

这款叻沙用的汤底是鱼和许多香料熬成的，加上爽口的濑粉和清爽的配菜，丰富的味道和不同的口感是舌尖一场非常有趣的盛宴哦！

Chicken Rendang (Malaysian Rendang Chicken Curry) 【冷當咖哩雞】

There are many types of curries in Malaysia, this Rendang Curry chicken is the signature "Dried" curry, the gravy of curry was simmered down to mere minimum, the tasty and creamy gravy coats each and every piece of the meat and gives a thick flavorful taste to the curry.

冷當咖哩在馬來文化，尤其是米南佳寶（Minangkabau）文化裡，是不可或缺的大菜，婚慶佳節是一定會有的。這道咖哩帶點微微的甜味，湯汁慢火燉至收濃，然後加上烤香的椰絲，味道濃厚乾香，非常好吃。

【香蕉叶烤蒲鱼/魔鬼鱼】Ikan Bakar Daun Pisang (Grilled Fish in Banana Leaf)

香蕉叶烤鱼是马来西亚小吃中心一定会有的一款美食，做法和腌制的方法多不胜数，有的人喜欢带点酱汁的，有的喜欢烤制得焦香的，准备的方式也很多，有炭火烤制，也有平底锅煎制的，味道也各有千秋。

这款烤鱼一般会沾着酸子沾酱吃，外焦里嫩的香辣烤鱼沾上酸甜的沾酱，是个很和谐的味觉享受哦！

This grilled fish is one of the many dishes that one could find in the local market or hawker centers in Malaysia. There are many ways to prepared it, it could be grilled or shallow fried on hot plate, and could be marinate with so many different combination of spices and sauces.

Grilled fish is often served with a kind of sweet and sourish dipping sauce called Air Assam. A combination of many different tastes that make one's palate dances, it is truly a classic of Malaysian cuisine.